Considerations on Food Waste Venue operators should consider the individual packaging of food items as it relates to food waste, when compared to alternative solutions such as buffets. There is the risk that some food contents, when not selected by the attendee, may not be consumed. It is therefore a good idea to not select contents or ingredients which are not widely accepted. The overall effect of portioning and packaging though, results in lower food waste as attendees do not overload plates. The messaging to meeting planners who are seeking confidence that their event is not having a negative impact on the environment, should be one of aligning this service style with these goals. It is important to note that packaging should be biodegradable and utensils either metal or non-single use plastic composition. Mariela McIllwraith of the Events Industry Council highlights “Care should be taken to ensure that the necessary infrastructure exists to compost the biodegradable service ware
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IACCmeetings.com: A guide to re-imagining conference refreshment breaks
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